Mexico El Motmot Organic Decaf

Origin

• 🇲🇽 Mexico

Tasting notes

Character

• Funky
  20

Exquisitely sweet and balanced cup. Caramelo - intense chocolate and caramel flavours. Brown sugar, soft orange acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. and big creamy bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method.. SUITABLE FOR: Stovetop Espresso Plunger Aeropress Mexico El Motmot Description In the state of Chiapas, you’ll find Mexico’s largest and oldest coffee producing regions - some farms can look back on a history record of more than a hundred years. The region is surrounded by the Atlantic and Pacific Oceans and divided into various microclimates thanks to the lush mountain slopes of the Sierra Madre Chiapas. This coffee is decaffeinated using the Mountain Water Process which involves sourcing the naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. mountain water from Pico De Orizaba (one of the largest mountains in Mexico). The coffee is soaked and washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. in clean water numerous times and then water is passed through a caffeine filter before being reintroduced to the coffee. This natural process leaves a full flavoured coffee without any chemical residue, which is exactly how we prefer our decaf. Coffee Breakdown MEXICO EL MOTMOT 100% Fully Washed. Region: Chicomuselo and Comalapa, Chiapas, Mexico Altitude: 1100-1600 masl Varietal: CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. and TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against.. Decaffeinated using Mountain Water Process. In The Cup Exquisitely sweet and balanced cup. Caramelo - intense chocolate and caramel flavours. Brown sugar, soft orange acidity and big creamy body. Espresso Recipe DOSE - 21g YIELD - 38g TIME - 27 - 32s TEMP - 94°C RATIO - 1:1.8 This recipe is for espresso and developed on a commercial coffee machine. Use as a guide to achieve your desired flavour preference. If you are unable to reproduce the exact result on your home machine, don’t panic, an alternative is to simply adjust your recipe using the ratio so it works best for your set up. A small to big bag of happiness guide – to help your coffee loving ways. Espresso 1–2 cups daily 250g per week 2–4 cups daily 500g per week 6–8 cups daily 1kg per week Note – These guidelines use an estimate of 16–21 grams of coffee to allow for dif